Light Creamy Vegan Cheesecake Recipe No Bake

The cheesecake has a crumbly crust and a smooth, fluffy, and creamy filling. Serve it with fresh berries or with your favorite topping.

Ingredients & Substitutions

How to make vegan cheesecake

Red berry topping

Variations

Tips

Let cool the cheesecake completely before cutting it. Eight hours in the fridge is the minimum, but we recommend making the cake a day in advance for best results. Let it set for 30 minutes in the freezer before serving it. This way, it’ll cut beautifully. Don’t blend the cookies too finely. It’s best if there are some bigger crumbs. They add a nice texture and crunch to the vegan cheesecake. If you use a food processor is best to pulse. The melted butter should be lukewarm. If it’s too hot, the cookies will get mushy. For best results, use a vegan cream that is made for whipping. If you cannot find it, the you can replace it with coconut cream. If you cannot find coconut cream, then you can use regular full-fat coconut milk, but only use the solid part, not the watery part. I use sweetened whipping cream. If yours is unsweetened, or if you use coconut cream, then you need to double the powdered sugar measurements. If you don’t have a spring form pan, you can use small glass jars, or small glasses. If you don’t like our topping, feel free to use any other topping of your choice.

Storage

More vegan desserts

You can make this recipe in the fridge without turning on the oven. You’ll need a cake pan – best if with a removable bottom – or to make things easier, you can assemble single-portion cheesecakes into small glasses or jars. The most important tip to get the best no-bake vegan cheesecake is to let it rest in the refrigerator for at least 8 hours to allow the ingredients to set. Then freeze it for 30 minutes before serving. It’ll cut beautifully!

For the base

Cookies: pick your favorite vegan cookies. I use vegan digestives, but you can go for vegan Graham crackers, chocolate biscuits, oat biscuits, or even Oreo shells. There are no rules except that the biscuits should be dry and crunchy. For gluten-free, pick gluten-free cookies. Vegan butter: I use one that is made with a canola oil and cocoa butter base. But any will work. Substitute melted coconut oil for vegan butter. Salt: this is optional. I like to add a pinch of sea salt to the base to lift its flavor. But that’s entirely up to you.

For the vegan cheesecake filling

Vegan cream cheese: pick a dairy-free cream cheese whose flavor you like. Some of the best in the US are Tofutti and Trader Joe’s. Vegan whipping cream: there are several ones on the market, depending on where you live. If you are unsure, look at this guide for vegan whipping creams. I use one that is already sweetened.If you cannot find vegan whipping cream, replace it with coconut cream or the solid part of a refrigerated full-fat coconut milk can. Powdered sugar: if your whipping cream is NOT sweetened, double our powdered sugar quantities. You could use maple syrup as a sweetener, but it will slightly affect the texture of the cheesecake, making it less firm. Vanilla: you can use vanilla extract or the seeds of a real vanilla bean. Lemon juice is optional, but we add it to give the cheesecake some tanginess. You can also add lemon zest. Substitute lime for lemon.

For the topping

We make a red berry sauce and add mixed berries and mint leaves.Substitute vegan hazelnut spread, vegan lemon curd, vegan caramel sauce, or your favorite topping. Crush or blend your cookies not too finely, then add them to a bowl with lukewarm melted vegan butter. Mix with a spoon, then transfer to a springform pan (the one with a removable bottom) that you previously lined with parchment paper. Press them down with the back of a spoon to make a solid base. Put in the freezer while you prepare the filling. In a bowl, whip the heavy cream. Add powdered sugar, lemon juice, and vanilla extract when the cream starts to whip. Keep whipping till you have a stiff whipped cream. Add the cream cheese to the whipped cream and whisk to incorporate for just a minute. Transfer the filling to the base and level with a spoon. Refrigerate for at least 8 hours but best overnight. When the cheesecake is firm, remove the rim of the springform pan. If it’s sticky, you can run a knife through the edges of the cake. Transfer onto a serving plate and top with your favorite topping. Put it in the freezer for 30 minutes before serving. It’ll cut beautifully! Mash the berries with a fork or hand blender, then pass them through a sieve if you want a smooth red berry syrup. Let it cool down completely. Pour the red berry syrup on top of the cheesecake and spread it evenly with the back of a spoon. Garnish with fresh berries and mint leaves, and put the cheesecake back in the refrigerator. For best slicing results, put the cheesecake in the freezer for 30 minutes before serving. Do not keep in the freezer for more than 30 minutes. Add the crushed cookies to the bottom of the glass, then add the cheesecake filling on top, and set in the refrigerator. Garnish with fresh fruit before serving. Refrigerator: store the vegan cheesecake in the fridge for up to 5 days. Freezer: let set in the fridge first, then freeze for up to 3 months. Thaw in the refrigerator for 4 hours, although some like eating frozen, more like ice cream.